Truffle Mac and Cheese with Comté and Ham
Truffle Mac and Cheese with Comté and Ham
Plantin Kaviari
4
10 minutes
15 minutes
French
Main Course
Easy
This truffle mac and cheese combines tender pasta shells with 24-month-aged Comté, diced cooked ham, cream, Plantin Black Winter Truffle Breakings and black truffle juice. The Comté melts into a smooth, savoury sauce, while the truffle adds an earthy aromatic depth to this French-inspired pasta dish.
Ingredients
- 300 g small pasta shells
- 40 g Xavier 24-Month Comté, finely grated
- 40 g Plantin Black Winter Truffle Breakings, drained and divided
- 1 tbsp Plantin Black Winter Truffle Juice
- 2–3 thick slices cooked ham, diced
- 200 ml single cream or double cream
- 30 g unsalted butter
- 120 ml pasta cooking water, reserved
- Fine sea salt and freshly ground black pepper, to taste
Directions
Cook the pasta shells:
Cook the pasta shells in well-salted boiling water until just al dente. Just before draining, reserve 120 ml pasta cooking water. Drain the pasta well.Make the truffle cream sauce:
Melt the butter gently in a large pan. Add the cream, truffle juice and 20 g of the truffle breakings. Warm through gently for a few minutes, letting the truffle aroma infuse fully without letting it boil hard.Add the Comté, ham and pasta:
Add the diced ham to the warm truffle cream sauce. Remove the pan from the heat, then add the finely grated Comté gradually, stirring until melted and smooth. Add the pasta and toss well. Loosen with reserved pasta cooking water, one small splash at a time, until the sauce is glossy and coats the shells. Fold through the remaining truffle breakings and season with freshly ground black pepper to taste.Finish with truffle and serve:
Serve immediately with a green salad on the side, if desired.
